Ileal digestibility of nutrients and amino acids in unfermented, fermented soybean meal and canola meal for weaning pigs

Abstract

Apparent ileal digestibility (AID) of energy, dry matter, nitrogen and amino acids and standardized ileal digestibility (SID) of nitrogen and amino acids were evaluated in six weanling pigs ((Landrace × Yorkshire) × Duroc)) fed unfermented soybean meal (SM), yeast fermented soybean meal (SMY), bacillus fermented soybean meal (SMB), yeast and bacillus fermented soybean meal (SMYB), canola meal (CM) and nitrogen-free diet. Pigs having body weights 17.00 ± 0.3 kg were surgically equipped with T-cannulas of approximately 15 cm prior to the ileo-cecal junction and randomly allotted to one of five dietary treatments and a nitrogen-free diet in 6 × 6 Latin squares. AID and SID of nitrogen (N) was greater (P < 0.05) in SMYB and SMB compared with SM and CM. AID and SID of amino acids such as, Lys (lysine) and Phe (phenylalanine) as well as total essential amino acids were greater (P < 0.05) in SMB and tended to be low in CM compared with SM. AID and SID of aspartic acid (Asp) and glycine (Gly) tended to be higher in SMB compared with SM and other diets except CM. In conclusion, fermentation of soybean meal by Bacillus showed better digestibility of amino acid and nutrients.

Apparent total tract digestibility and ileal digestibility of dry matter, nitrogen, energy and amino acids in conventional, Bacillus subtilis-fermented and enzyme-treated soybean meal fed to weanling pigs

“…The ATTD of essential amino acids, except for valine in the ETSM diet, was superior compared to the SBM diet. The findings in the present study confirmed that FSMC and ETSM diets could significantly improve essential amino acid digestibility leading to a higher average daily growth than in basal group that we and others have reported previously (Zhu et al 1998;Yun et al 2005;Yoo et al 2009;Upadhaya and Kim 2015). Therefore, we conclude that soybean meal fermented by Bacillus subtilis with 60 and 70% KOH solubility together with ETSM in the weanling pigs diet may improve the ATTD of dry matter, nitrogen, energy and most essential and non-essential amino acids.…”

“…Essential amino acids, crude protein, ether extract, crude fibre, Ca and P of soybean meal were similar to our previous study Upadhaya and Kim 2015). The SBM used in our experiment was obtained from a commercial source, and the chemical characteristics of SBM may vary among sources (Grieshop et al 2003).…”

“…Pre-and post-operative care was as previously described in Li et al (1994). The daily feed allowance was 0.05 × body weight (kg) 0.9 as proposed by (Armstrong and Mitchell 1955;Upadhaya and Kim 2015). The daily feed was provided as two meals at 12 h intervals (8:00 h and 20:00 h), and water was provided ad libitum.…”

“…Therefore, most processed soy proteins that are widely used as feed are heat-treated (Hancock et al 1990), extruded (Burnham et al 2000), purified or defatted (Jones et al 1989) to decrease the concentrations of anti-nutritional factors. Fermentation and enzyme treatment also reduces the concentration of trypsin inhibitors in soybean meal (SBM), but increases the concentration of crude protein, amino acids and fat (Zhu et al 1998;Min et al 2009;Upadhaya and Kim 2015). Weaned pigs provided with diets enhanced with fermented soy protein had higher dry matter, nitrogen and energy digestibility, and exhibited increased average daily gain compared to those that were provided with untreated soybean meal diets Yan et al 2011;Wang et al 2014).…”

Effect of soybean meal fermented with Bacillus subtilis BS12 on growth performance and small intestinal immune status of piglets

“…And BS12 was more efficient than five other strains at degrading the antigenic proteins during SBM fermentation. The SBM fermentation with B. subtilis was usually allowed to proceed for 48 or 72 h (Bi et al, 2015;Feng et al, 2007;Teng et al, 2012;Upadhaya & Kim, 2015), whereas BS12 fermentation spanned only 24 h in this study. Seo and Cho (2016) investigated changes in the SBM protein profile during B. subtilis KCCM11438P fermentation.…”